Together at the Table
The idea for monthly gatherings on a regular basis orginated at the 2020 VSymp, when a necessity became a vision and then a virtual reality, allowing us to come together, discuss and share, learn and laugh – almost like in Oxford, at St Catz. That exceptional experience made us understand how important it is to create and safeguard an accessible online space where our community can meet and grow, independent from any commercial or political interests, travel restraints or health scares.
For everyone with a deep interest in food who feels the need to change the conversation, the Oxford Food Symposium’s Kitchen Table presents single subject, hosted discussions, with all voices respected. Unlike the distance that comes with a keynote delivered from a lectern, these are informal, personal encounters around a table, to share ideas and spark constructive debate on issues that profoundly affect us all. So pull up a chair and join us!
Coming up next, December 7
The Wiki Club, a new group gathering at our Kitchen Table
The Wiki Club is our new endeavour to improve the content and raise the profile of food-related articles on Wikipedia. We intend to revive the WikiProject Food and Drink. With this purpose we are meeting on-line every first Tuesday of the month for informal, friendly and informative hour-long sessions to coordinate and support our efforts editing Wikipedia and working on specific, particularly blatant issues – together we aim to build up the food content on the world’s largest encyclopedia and its sister projects.
Coming up next, December 9
We need to talk about… Street Food.
Buying and eating food on the street is a tradition as old as our first cities, providing customers with a (usually) inexpensive way to sate hunger and vendors with a livelihood. Depending on locale, street food can maintain diverse culinary traditions or devolve into standardized offerings. Street food vendors have long faced many challenges, both regulatory and practical, but these challenges have been exacerbated by the Covid pandemic with its upheavals of urban life and increased friction between the transitory vendor and brick-and-mortar food venues.